Spanish Vagetable Paella

Ready in 1h

Try this Spanish Vagetable Paella recipe, or contribute your own.


1 To 4 tb
Cloves garlic -- minced
Black or green olives -- cut
Chopped small
To tasted
1 c Dry brown rice *or* Basmati
Rice -- optional
Sea salt and cayenne pepper
1 md /lg
In half
2 To3
2 Vegetable bouillon cubes
(350-450g)marinated tofu
olive oil
10 To 16
Chopped small
Lemon wedges and parsley
(may be added to rice -- or
1 sm Green bell pepper --
2 Tomatoes
1/2 ts Powdered saffron OR -- 1g
Saffron strands
2 c Mushrooms -- sliced
10 To16 oz
1/2 sm Zucchini, quartered --
1 Red bell pepper -- chopped
Instead of)
1/2 ts Chopped fesh parsley
Onion -- chopped small
Tamari or miso added
1/4 c Broth/tomato juice or water

Original recipe makes 1 Servings



Cook the rice and prepare the marinated tofu. In a large skillet or wok, heat the oil and saute the onion and garlic until slightly tender. Then add all the vegetables except the tomatoes and saute until the vegetables are tender but still a bit crispy or firm. Then add the tomatoes, bouillon cubes, liquid and spices and saute 2-3 minutes more. Be sure to break up the cubes in the mixture. Then add the cooked rice and mix everything together for 30-60 minutes, then serve garnished with lemon wedges and parsley sprigs. Recipe By : BuktiMukti File

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